Biscotti with Kinako


This is a very healthy snack with no oil at all and lots of different types of protein!!

Biscotti  (An Italian Cookie)

200g flour (1  1/2 cup+ 2T)

50g( scant 1/2 cup) kinako (use part wheat germ or I use roasted nuka ) 

80g   (about1/2 cup)  light brown sugar

80g nuts   (1/2 cup) chopped walnuts or other nuts

50g  (1/4 cup) black sesame

30~40g    (1/3 cup)  coconut

3 eggs  (medium sized)

Mix all the dry ingredients in a bowl. Stir in eggs. Work with your hands just a bit until it’s evenly mixed. Divide into two portions and spread each out oblong on a baking sheet on top of your cookie sheet.  The mounds should be about an inch or so high and about 9″ long. Bake in a preheated oven at 325 F (170C) for 20 to 25 minutes. Remove from oven and cool for a few minutes. Transfer to a cutting board and slice in very thin slices. Spread out on the cookie sheet again and bake fro 10 minutes more at 350 F (180 C). Cool and store in an airtight container. Nice with a cup of coffee!

Kinako is a flour made from roast and ground soybeans and is a little bit naturally sweet. It is good to add a couple tablespoons to  muffins and other baked goods.

I bought some on my way to the farm today at a local discount supermarket and saw it was made in Canada and the pkg said ” No GMO (genetically-modified organism) used in producing this product. ” I was happy to see that! Food safely is becoming a new issue in my life!

Nuka is the rice bran that remain after brown rice is polished into white rice. It is often discarded or used for fertilizer but it actually  contains all the rice germ and is a good source of protein  and fiber. If you roast it while stirring in a frying pan, it gets a nice nutty flavor. This will keep in the refrigerator several months.


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